The exacting standard of a Masterchef contestant – Food Photography

Ross Boyce, a contestant in the 2011 series of MasterChef and I are connected through our many culinary connections in Edinburgh and throughout the UK. Our overriding connection is our passion for food and how it communicates through our senses making the world a wildly stimulating and exciting place to exist.

A busy recruitment consultant by day, Ross is constantly working with chefs who inspire him, making an effort to get as much time and experience in their kitchens as he can manage. Following a working trip to Simon Rogan’s restaurant L’ Enclume Ross asked us to provide food photography to promote his brand and form the cornerstone of his forthcoming website. Ross has also managed a stint at the outstanding Three Chimneys – Skye

I read that classic flavour combinations are at the core of many of Ross’s dishes I also read he likes to evolve dishes into something that surprise, excite and challenges. Our culinary challenges were powder, foam, egg fudge, sous vide and comfit techniques that took food and food photography to a whole new level for me.

There were so many standout highlights from the day. Razor clams with precision cut carrots marinated in vinegar, lamb tartar with shallots and egg fudge. We ate dried salmon skin it was out of this world. We had delicious monk cheeks with translucent sous vide shallots that had the edges browned and pork with sublime sweet potato.

Chris MacKenzie
Chris is a competitively priced, Edinburgh based Family, Business, Fashion and Food photographer, you can find him on Twitter at @chris_mackenzie where he is currently very excited about being part of the Edinburgh and UK Food Scene and family photography.

A strong selection of his food photography and client list are available here Chris MacKenzie Food Photography